Easy Chana Masala Recipe
This easy authentic chana masala recipe is loaded with protein and fiber. It's filled with flavorful spices that you will surely have you coming back for seconds. Enjoy!!
Ingredients
- 3 cans chickpeas or 12 ounces (1 1/2 cups) dried chickpeas
- 3 tbsp grapeseed oil or neutral oil
- 2 tsp mustard seeds
- 2 med onions finely diced
- 4 cloves of garlic minced
- 1 1/2 inch piece of fresh ginger minced
- 2 bay leaves
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tbsp garam masala
- 1/2 tsp black pepper
- 1 1/2 tsp sea salt
- 1 can whole peeled tomatoes
- 1 1/2 cups vegetable broth
- 1 1/2 cups lemon juice
- 1 cup fresh cilantro leaves
- 2 Serrano peppers minced (omit, if avoiding heat)
- 1 tsp cumin seeds
- 1 tsp chili powder
Instructions
- Open the canned chickpeas, drain, and rinse them. If you are using dried chickpeas, place them in a large bowl and soak them in cold water overnight. Drain, rinse and set aside.
- Add the oil (of your choice) to a large pot over medium heat. Once the oil is hot add the mustard seeds and cumin seeds. They may sputter a bit so stand back. After 40 seconds, add the diced onion and cook, stirring frequently until the onion starts to brown, 6-8 minutes.
- Next, add the garlic, ginger, serrano peppers, and bay leaves and stir to combine until garlic starts to brown, 1-2 minutes.
- Now add the ground spices and seasonings (garam masala, coriander, turmeric, black pepper, chili powder, sea salt) and stir until fragrant, about 30 seconds. Add a tablespoon of veggie broth or water to prevent the mixture from drying out and/or burning.
- Stir in the chickpeas, canned tomatoes, and vegetable broth. Stir well.
- Cover with a lid and cook for 35-40 minutes or until the chickpeas are done.
- Once complete, squeeze the juice of half a lemon into the mixture. Top with freshly chopped cilantro. Serve over rice, with bread, or eat alone.